Lecithin is a fat found in plant and animal life, including humans, and is used as an emulsifier or bonding agent in various consumer products such as chocolate, moisturizer, and baby formula. It is a primary source of choline, which is essential for brain and muscle function. Lecithin is considered safe and non-toxic, and is used in many processed foods and cosmetic products.
Lecithin is a type of fat produced naturally by plant and animal life, including humans. The substance can be found in various consumer products, not for flavor but as an emulsifier or bonding agent, to keep ingredients from falling apart. Also known as phosphatidylcholine, lecithin is typically derived from soybeans and can be found in divergent products such as mayonnaise, chocolate, moisturizer, and baby formula.
The phospholipid lecithin is a primary source of choline, a nutrient in the vitamin B12 family that is essential for brain and muscle function. The body typically receives enough choline through a balanced diet to supplement the small amount it produces in the liver. Those with choline deficiencies, however, regularly take lecithin supplements to bolster their supply. It is also used in treatment regimens for bipolar disease, Alzheimer’s disease and liver disease.
Fortunately, not only organic and natural foods like meat and eggs are stocked with lecithin, but many processed foods and other consumer products as well. These products use lecithin as an emulsifier to hold the various components in them together. According to several studies published by the National Institutes of Health, its use is considered safe and non-toxic, both oral and topically.
One of the most recognizable uses of lecithin as an emulsifier is chocolate, which needs an agent like lecithin to naturally bind milk, cocoa, sugar and other ingredients until consumed. It is also used to reduce viscosity during manufacturing to reduce spatter and waste. An added bonus is that using lecithin in chocolate saves money by minimizing the amount of cocoa butter needed.
Manufacturers of butter and baby food also use lecithin for an emulsifier. Not only does it help hold the various ingredients together, but it also improves texture, flavor release, and reduces splattering when butter is tossed into a hot pan. Other common foods with this binding ingredient are noodles, frozen pizzas, candy bars, cereals, gravies, and dairy products like yogurt and processed cheeses.
Many baked goods also use lecithin as an emulsifier. These items require an emulsifier to hold them together during storage, but they also need it to make them easier to remove from hot surfaces after cooking. In these products, such as processed cookies or cinnamon rolls, manufacturers can also use fewer eggs and fats as ingredients, since they use lecithin as an emulsifier.
Lecithin is also found in various cosmetic products such as skin moisturizers and hair conditioners. As with food products, these moisturizers need binding agents. An added bonus is that lecithin also has some moisturizing properties.
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